Apparatus for preparing egg products in a microwave oven

ABSTRACT

An apparatus and method is provided for preparing liquid egg products, for example pure egg whites, whole eggs and egg products either alone or mixed with spices, vegetables or other ingredients, in a microwave oven. The container for preparing the liquid egg products is relatively inexpensive and disposable. In another embodiment of the present invention, a method is provided for preparing liquid egg products in a disposable, microwavable container in which the liquid egg product expands while cooking and partially removes the lid of the container to create a delicious meal of properly cooked, fresh egg product, that are ready for consumption.

CROSS-REFERENCE TO RELATED APPLICATION

This application claims the benefit of U.S. Provisional Application No.60/550,361, filed Mar. 5, 2004, the entire contents of which are herebyincorporated by reference

FIELD OF THE INVENTION

The present invention relates to food preparation, and moreparticularly, to an apparatus and method for preparing liquid eggproducts in a microwave oven.

BACKGROUND OF THE INVENTION

There exists a great demand for food products that may be quickly andconveniently prepared in a microwave oven or the like. A furtherconvenience results where the product may be provided in a low costdisposable container, one from which the food product may be eaten andthe container disposed. There are a number of foods that aremicrowaveable in disposable containers, but such foods have not extendedto liquid egg products.

Liquid egg products may be placed in a separate microwavable container,but this adds an additional step in the food preparation process, andtypically the containers are not disposable but are intended to bewashed and reused. Also, the liquid egg products cook unevenly, areundercooked or overcooked. The conventional microwave container does notaccommodate the expansion of the cooked eggs. Those skilled in the artwould desire a product that easily and conveniently allows liquid eggproducts to be prepared in a disposable container.

SUMMARY OF THE INVENTION

There is therefore provided according to the present invention anapparatus and method for preparing liquid egg products, for example pureegg whites, whole eggs and egg products mixed with spices, vegetables orother ingredients, in a microwave oven. The container for preparing theliquid egg products is relatively inexpensive and disposable. In anotherembodiment of the present invention, a method is provided for preparingliquid egg products in a disposable, microwavable container in which theliquid egg product expands while cooking and partially removes the lidof the container to create a delicious meal of properly cooked, freshegg product, that are ready for consumption. In a further embodiment,the liquid egg products may be in a container with a peel-off lid.

BRIEF DESCRIPTION OF THE DRAWINGS

These and other features of the present invention will be betterunderstood via the following detailed description of the presentinvention read in conjunction with the attached figures, in which:

FIG. 1 is a diagram of an exemplary embodiment of a disposable containerwith a liquid egg product.

FIG. 2 is a diagram of the exemplary disposable container of a liquidegg product after cooking.

FIG. 3 is a flowchart of one embodiment of a process for manufacturingliquid egg products in disposable containers.

FIG. 4 is a flowchart of one embodiment of a process for cooking aliquid egg product.

FIG. 5A is a diagram of one embodiment of a liquid egg product in apackage with a peel-off cover.

FIG. 5B is a diagram of one embodiment of a liquid egg product in apackage with a peel-off cover where the package has been partiallyopened.

FIG. 5C is a diagram of one embodiment of a cooked egg product in thecontainer of FIG. 5B.

DETAILED DESCRIPTION OF THE INVENTION

FIG. 1 is an exemplary embodiment of a disposable, microwavablecontainer that contains a liquid egg product. As used herein, a liquidegg product may be pure liquid egg whites, pure liquid whole egg, pureliquid egg yolk, liquid egg whites, yolks or whole eggs mixed withadditives including preservatives, additives that assist in cooking andsimilar additives, liquid egg whites, yolks or whole eggs mixed withvegetables, spices, meat, poultry, seafood or other types of ingredientsor similar products. The liquid egg product may be an egg-like orartificial egg product.

In one embodiment, the container 110 may have any shape or size toprovide the advantages of this invention. The shape may be square,round, rectangular, polygonal, irregular or similarly shaped. The wallsof the container may be straight, curved or configured in any otherpattern. The sides of the container may be roughly perpendicular to thebase portion 114 or may slope inward or outward from the base portion114 to the open top portion 116. The shape of the open top portion 116may be any shape including ovoid, rectangular, square, irregular or anyother shape.

The size of the container may be any size and define any interiorvolume. In the exemplary embodiment, the container 110 is a 6 ouncecontainer. The size of the container may be changed to fit any amount ofliquid egg product, fit any type of microwave or similar cookingapparatus or for any aesthetic or design considerations. In theexemplary embodiment, container 110 may have a generally ovoid footprintwith walls 112 that expand outwardly from a base portion 114 to an opentop portion 116. In another embodiment, the container may have arectangular, polygonal, irregular or similarly shaped foot print.

In one embodiment, a detachable lid 118 may cover the top portion 116 ofthe container 110 to seal the contents of the container. The lid 118 mayhave any shape matching the top open portion 116 of the container. Thecontainer 110 and lid 118 may be composed of any microwaveable materialsincluding microwaveable plastics, ceramics, glass, paper product orsimilar materials suitable for use in the microwave. In anotherembodiment, the container 110 may have a peel-off cover discussed below.In one embodiment, the container and lid material may be transparent toallow a consumer to view the condition of the contents as they arecooking. In another embodiment, the container and lid material may beopaque, translucent or similarly shaded or colored.

In one exemplary embodiment, suitable disposable containers aredescribed in U.S. Pat. Nos. 6,056,138 and 6,196,404, the contents ofwhich are hereby incorporated by reference. As described in the patents,the prevention of spoilage of the liquid egg product from bacteria suchas salmonella is of paramount importance. In one exemplary embodiment,the container may be a triple sealed container that protects againstsuch microorganisms. In the exemplary embodiment, the container maycomprise a base portion 114 and a lid portion 118. The base consistingof a unitary component including a bottom portion attached to anupwardly extending perimeter wall 112, which may further be connected toa peripherally extending rim 120 having an inner and an outer edge.

In the exemplary embodiment, the lid 118 may also consist of a unitarycomponent, with a downwardly extending wall, which is connected to aperipherally extending rim also having an inner and an outer edge. Thebase edge and the lid edge may be correspondingly shaped to mateable.The lid rim may also correspondingly be shaped to engage the base rim.The contact of the edges and the rims form three main seals. The firstseal is a result of the contact between the exterior edges of the baseedge and the lid edge. The second seal is a result of contact betweenthe interior edges of the base edge and the lid edge. The first andsecond seals are shaped to provide a self-reinforcing seal configurationwherein the initial engagement of the first or second seals initiatesthe third seal. The third seal is a result of the peripherally extendingbase and lid rims contacting each other leaving a seal surface areagreater than the areas of said first or second seals. This third sealprovides substantially more protection against spoilage and spilling, bydramatically decreasing the odds of foreign substances contacting foodproducts, or food products leaking into contact with surfaces exteriorto the container. In addition, the assembly may be stackable and samesize nestable. In another embodiment, the lid portion 118 may beremovably attached to the container 110 using any type of couplingmechanism including snap fit, form fit, latches and similar designs.

In the exemplary embodiment, the container 110 may have any size andcontain any amount of liquid egg product. In one example, the container110 may be a 6 ounce container filled with approximately 4 ounces ofpure uncooked egg whites or similar composition containing egg whites orother liquid egg products. In another embodiment, the container may haveany size capable of fitting into a standard microwave. The ratio ofvolume of the liquid egg products to the volume of the container mayvary depending on the size and shape of the container. In oneembodiment, the ratio of volume of liquid egg product to the volume ofthe container may be 2:3. In another embodiment, the ratio of the volumeof the liquid egg product to the volume of the container may range fromone half to three fourths. In one embodiment, the ratio of liquid eggproduct volume to container volume may be calculated to prevent spillageof liquid egg product during cooking. The liquid egg product may expandwhile cooking and a solid portion may breach the rim of the container,but no amount of liquid egg product will spill over the side of thecontainer. Breaching the rim, as used herein, may indicate that thecooked egg product exceeds the height of the container or protrudesthrough the opening of the container.

In one embodiment, the liquid egg product may be turned into a cookedmeal by cooking the contents in a conventional microwave oven. The timeof cooking may be dependent on the wattage, voltage and similar powerfactors as well as the size, technology, and manufacture of themicrowave oven. The cooking time may also be dependent on the size orvolume of the container and the liquid egg product. One of ordinaryskill in the art would understand how these factors interrelate todetermine the appropriate cooking time for the liquid egg product. Inone example embodiment, a 6 ounce container of liquid egg product maycook for 90-100 seconds. During the cooking process, the liquid eggproduct 122 naturally expands within the container 110. As shown in FIG.2, due to this expansion and the shape of the container, the liquid eggproduct 122 presses upon and opens a portion of the lid 118, allowingfor easy removal of the lid and consumption of the cooked egg productdirectly from the container. In addition, opening the container duringcooking may moderate the heat and pressure in the container allowing theliquid egg product to cook evenly and preventing them from over cookingby presenting a visual indicator to the consumer that the liquid eggproduct has sufficiently cooked and that the microwave may be stopped.

In one exemplary embodiment, the liquid egg product 122 may be purefresh organic liquid egg whites or similar egg products that arepasteurized and tested for bacteria. Egg whites are beneficial becausethey contain no fat, cholesterol or trans fats. Egg whites also providean excellent, natural source of protein that is readily absorbed in thehuman body, unlike fish, poultry and other products that must be brokendown before the protein can be absorbed. Notwithstanding the foregoing,it is understood that other embodiments of the liquid egg product 122may include egg whites with spices, vegetables or other ingredients,whole eggs including the egg yolk with spices, vegetables or otheringredients, other egg products, artificial egg like products withspices, vegetables or other ingredients or other compositions withsimilar properties to liquid egg products.

FIG. 3 is a flowchart of one embodiment of a process for producing thecooked egg product. In one exemplary embodiment, the liquid egg productmay be obtained in any conventional manner (block 101). In oneembodiment, the liquid egg product may be obtained by first thoroughlywashing the outside of each egg prior to breaking. Second, the washedeggs may be loaded onto a quickly circulating stainless steel cupresembling a spoon or similar holder. As it moves, the eggshell may bestruck and cracked, and each portion of the shell may be removed,leaving the yolk to fall to one side, and the white to the other. Anyeggs that do not break perfectly may be discarded and not used for humanconsumption. In another embodiment, the egg white and yolk may beseparated after removal from the shell. Any method of separating the eggwhite from the yolk may be used. In an embodiment where whole eggs maybe used, then the entire contents of an egg may be utilized and notseparated out after removal from the shell.

In one embodiment, after the contents of the egg have been collectedthey may be mixed with other ingredients such as meat, poultry, seafood,vegetables, spices, flavorants, colorants and similar food ingredients(block 303). In one embodiment, all the added ingredients may be naturalingredients. The ingredients may be combined by mixing, shredding,pureeing or similar food combination methods.

In one embodiment, the liquid egg product may be pasteurized and testedfor safety (block 303). In another embodiment, the liquid egg productmay be pasteurized and tested prior to mixing with other foodingredients. Testing may include testing for the levels of bacteria andsimilar organisms including salmonella. Testing may also includedetecting particulate matter in the product.

In one embodiment, the liquid egg product may then be loaded into thecontainers in any suitable manner (block 305). The liquid egg productmay be poured or similarly placed in the container. The lid of thecontainer may then be placed on the container to enclose the liquid eggproduct in the container to protect it from microorganisms and othercontaminants. As is conventional in the art, a further plastic removableseal or other packaging may be placed around the container to helpprevent tampering. In a further embodiment, the liquid egg product maybe placed in a container and sealed with a peel-off cover or similartop. The sealed container may then be stored (block 307). The containermay be refrigerated or similarly stored.

FIG. 4 is a flow chart for one embodiment of the function of thepackaged liquid egg product. The container may be placed by a consumerinto a microwave oven (block 401). The microwave oven may have arotating plate in the interior chamber or may have a standard interiorsurface. The container may be placed in any position in the interiorchamber. The microwave may be set at a standard power level with a timesetting dependent on the size, characteristics and power settings of themicrowave. In one example, the microwave may be set to between 90 and100 seconds for a six ounce container with four ounces of standardliquid egg product. The time may also vary proportionately to the sizeof the container and volume of liquid egg product.

If the microwave oven is activated, the liquid egg product begins tocook and solidify (block 403). As the liquid egg product begins tosolidify it may expand upwardly in the container. The expanding liquidegg product may press against the inner surface of the lid. The seal orsimilar mechanism holding the lid in place has sufficient strength toresist the initial push of the composition but gives way as thecomposition nears completion in cooking (block 405). The lid may bepartially opened, or completely opened. Opening the seal provides avisual and auditory signal to the consumer that the liquid egg producthas fully cooked. The opening of the lid also releases steam and heatfrom the interior of the container that helped cook the liquid eggproduct, but threatens to overcook the composition after it hascompletely cooked (block 407). The visual and auditory indicator ofcompletion helps to counteract the variance in cooking times requiredfor different makes and models of microwaves. After a brief period oftime the container may be removed from the microwave and its contentsmay be consumed (block 409). In an embodiment where an peel-off cover isused, the visual indicator may be the rising of the cooked egg productabove the rim or the breaching of the rim of the container.

FIG. 5A is a diagram of one embodiment of a container for a liquid eggproduct with a peel-off cover. In one embodiment, the container 501 mayhave the same size, shape and composition characteristics as theembodiments with detachable lids. The container 501 may have any size,shape or material composition suitable for use in a microwave. In oneembodiment, the cover 503 may be composed of any flexible materialsuitable for being sealed to a container. The cover 503 may be aplastic, paper based product, cellophane, foil or similar materials. Thecover 503 may be affixed by wrapping around the upper open portion ofthe container or rim or by an adhesive or similar sealing material. Thecover 503 may be affixed to the container 501 such that it is watertight, air tight or prevents tampering. In one embodiment, the cover 503may have a tab 505 or similar protruding or graspable structure to allowa consumer to grip the cover 503 to remove the cover partially orcompletely from the container 501.

FIG. 5B is a diagram of the container of FIG. 5A where the peal-offcover has been partially removed. The cover 503 may be partially removedby peeling the cover 503 away from the container. This exposes theliquid egg product 507 stored within the container. The liquid eggproduct 507 may be stored within the container 501 in the sameproportion as in other embodiments of the container. During cooking theliquid egg product 507 may expand beyond the rim or breach the rim ofthe container 501 without spilling over the side of the container. Ifthe cover 503 has only been partially removed then the cooked eggproduct may further push the cover 503 open.

FIG. 5C is a diagram of one embodiment of the container of FIG. 5A andFIG. 5B where the liquid egg product has cooked. When the liquid eggproduct 507 is cooked it may breach the rim of the container 501. Theliquid egg product will not spill over the side of the container. Thisprovides a convenient and clean container from which the cooked eggproduct may be eaten.

Those of ordinary skill in the art will readily understand that variousmodifications may be made to the described embodiment of the presentinvention without departing from the spirit and scope of the invention.By way of example, containers of different shapes and sizes and eggproducts of different types may be used, including spiced egg whites andegg whites with vegetables and other ingredients. While the presentinvention has been described in conjunction with egg whites, the presentinvention is not limited to such product, and may pertain to whole eggsand/or other egg products either alone or with other ingredients.

1. A disposable microwaveable container containing a liquid egg product,the container comprising: a base portion; a top portion separated fromthe base portion by one or more sidewalls extending from the baseportion to the top portion and defining an interior of the container; arim proximate the top portion of the container defining an opening tothe interior; and a lid adapted for fitting over the rim and creating aseal for substantially preventing spilling of the liquid egg product;wherein the liquid egg product is contained by the container andpartially fills the container, wherein the lid does not include vents,wherein upon heating of the container and the liquid egg product in amicrowave oven, the lid is pushed by expansion of the liquid egg productupon cooking of the liquid egg product from a sealing position in whichthe lid fits over the rim and creates the seal to a raised position inwhich a first portion of the lid remains coupled to the rim and a secondportion of the lid is raised away from the rim, releasing the seal, bythe expansion of the liquid egg product, wherein the cooked egg productphysically abuts the lid and retains the second portion of the lidraised away from the rim to provide a visual indicator that the liquidegg product is substantially cooked, and wherein the liquid egg productis disposed within the container in an amount effective to expand andbreach the rim without spilling over a side of the container.
 2. Thecontainer of claim 1, wherein the seal is adapted to unsealsubstantially prior to a time when the liquid egg product has completedcooking.
 3. The container of claim 1, wherein a volume of the liquid eggproduct is between one half and three fourths of a volume of thecontainer.
 4. The container of claim 3, wherein a ratio of the volume ofthe liquid egg product to the volume of the container is two to three.5. The container of claim 1, wherein the liquid egg product is combinedwith one or more of meat, vegetables and spices.
 6. The container ofclaim 1, wherein the liquid egg product is an all egg white composition.7. The container of claim 1, wherein the lid has two ends, and one endremains coupled to the rim after the liquid egg product has completedcooking.
 8. The container of claim 1, wherein the seal is selected froma group consisting of snap fit, form fit and latches.
 9. A disposableand microwaveable container containing a liquid egg product, thecontainer comprising: a base portion; one or more upwardly extendingwalls attached to the base portion, a volume formed by the base portionand the walls being partially filled by the liquid egg product; and adetachable lid adapted for fitting over the walls and forming a sealwith a rim of the walls for substantially preventing spilling of theliquid egg product, wherein the lid does not include vents, whereinresponsive to a heating of the container and the liquid egg product in amicrowave oven, the seal is adapted to be broken, wherein responsive toa cooking of the liquid egg product, the detachable lid is moved apartfrom the walls and the liquid egg product expands beyond a top of thewalls and pushes the lid, without spilling over a side of the container,from a sealing position in which the lid fits over the walls and formsthe seal with the rim to a raised position in which a first portion ofthe lid remains coupled to the rim and a second portion of the lid israised away from the rim by the expansion of the liquid egg product, theseal being broken by the expansion of the liquid egg product, andwherein the cooked egg product directly contacts and retains the secondportion of the lid raised away from the rim to provide a visualindicator that the liquid egg product is substantially cooked.
 10. Thedisposable and microwaveable container of claim 9, wherein the rim isproximate a top portion of the walls defining an opening to thecontainer, and wherein the rim and the detachable lid arecorrespondingly shaped to be mateable.
 11. The disposable andmicrowaveable container of claim 9, wherein the detachable lid is apeel-off cover.
 12. The disposable and microwaveable container of claim9, wherein the container is made from a transparent material.